Take To Work Lunch: Vegetable Rolls

by Rachel McCarthy
Make Ahead Lunch Vegetable Rolls @rachmccarthy7

Today I’m back with another take to work lunch idea. I know I say this each time I share one of these recipes, but the struggle is real when it comes to packing a lunch for work. For me, I get sick of the same thing everyday (more power to you if you don’t — my husband could eat the same thing everyday of the week!) and coming up with new and packable lunches is tough! Pepperoni rolls have always been a favorite of mine, so I decided to do a vegetarian spin on the classic roll up lunch.

Easy Take to Work Lunch @rachmccarthy7

I’ve been eating pepperoni rolls for as long as I can remember. The combination of pepperoni, mozzarella, sauce and banana peppers (the best part!) will always be a favorite. But, in an effort to make a healthier recipe, I took out the pepperoni and replaced it with sun-dried tomatoes, I swapped the marinara sauce for a basil pesto and I kept the mozzarella and banana peppers. The combination was seriously delicious and pretty filling. I had these a few weeks ago in my lunch and decided to make them again this week. 

As for the filling, you could really add any ingredients you would like: from vegetables, to different sauces to meats, it’s totally customizable. They are also perfect for kid lunches, too! Check out the recipe below.

Packable Lunch Idea with Vegetables @rachmccarthy7

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Vegetable Rolls
by April-11-2017
Ingredients
  • 2 frozen bread loaves, thawed
  • 1 cup pesto
  • 2 cups sun-dried tomatoes, drained if packed in oil
  • 2 cups banana peppers, drained
  • 4 cups grated Mozzarella, Parmesan, Romano Mix
  • 1 egg, beaten
Instructions
Preheat oven to 375 degrees. Divide the bread loaf into fourths to make a total of 8 roll ups. Roll out the dough on a floured surface. For each roll up, spread about 2 tablespoons pesto, sprinkle ¼ cup sun-dried tomatoes and ¼ cup banana peppers. Top with ½ cup cheese. Roll the dough around the filling and pinch the ends closed. Brush each roll with egg wash and bake for 30 minutes. Once rolls are cool, wrap in foil. Heat when ready to eat. Enjoy!

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Thanks for stopping by, friends! I hope you have a wonderful Tuesday!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

11 thoughts on “Take To Work Lunch: Vegetable Rolls”

  6. Yummy, yummy! These look delicious and I LOVE banana peppers!
    Definitely pinning this!

    I too, have a hard time packing lunch. It drives me insane sometimes — I actually have thought about meal prepping lunches but I'm with you, I don't like the same thing ALL the time.
    xo, Lily
    Beauty With Lily

  9. These sound and look so delicious! I think that it depends on what type of mood that I'm in on whether or not I could eat the same thing over and over. These look like a great way to get a little more variety in my lunches though!

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